Directions:
To prepare pulp: Wash apples, remove
stems and blossom ends; do not peel or core. Cut apples into small
peices. Cook apples in cider until tender. Press through a sieve
or food mill. Measure 3 quart apple pulp.
To prepare Butter: Combine apple pulp,
sugar and spices in a large saucepot. Cook slowly until thick enough
to round up on a spoon. As pulp thickens, stir frequently to prevent
sticking. Ladle hot butter into hot jars, leaving 1/4 inch headspace.
Adjust caps. Process 10 minutes in a boiling-water canner. Yield:
about 3 pints.
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